"pentosan" meaning in All languages combined

{
  "forms": [
    {
      "form": "pentosans",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "pentosan (plural pentosans)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Entries with translation boxes",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Terms with Italian translations",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Carbohydrates",
          "orig": "en:Carbohydrates",
          "parents": [
            "Organic compounds",
            "Matter",
            "Chemistry",
            "Nature",
            "Sciences",
            "All topics",
            "Fundamental"
          ],
          "source": "w"
        }
      ],
      "derived": [
        {
          "word": "pentosan polysulfate"
        }
      ],
      "examples": [
        {
          "ref": "2004, Harold McGee, chapter 9, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:",
          "text": "Thanks to its pentosans, rye flour absorbs eight times its weight in water, while wheat flour absorbs two. Unlike starch, the pentosans don't retrograde and harden after being cooked and cooled. So they provide a soft, moist texture that helps gives rye breads a shelf life of weeks.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Any polysaccharide composed of pentoses."
      ],
      "id": "en-pentosan-en-noun-Uw8PIO6A",
      "links": [
        [
          "biochemistry",
          "biochemistry"
        ],
        [
          "polysaccharide",
          "polysaccharide"
        ],
        [
          "pentose",
          "pentose"
        ]
      ],
      "raw_glosses": [
        "(biochemistry) Any polysaccharide composed of pentoses."
      ],
      "related": [
        {
          "word": "arabinoxylan"
        }
      ],
      "topics": [
        "biochemistry",
        "biology",
        "chemistry",
        "microbiology",
        "natural-sciences",
        "physical-sciences"
      ],
      "translations": [
        {
          "code": "it",
          "lang": "Italian",
          "sense": "polysaccharide composed of pentoses",
          "tags": [
            "masculine"
          ],
          "word": "pentosano"
        }
      ]
    }
  ],
  "word": "pentosan"
}

{
  "derived": [
    {
      "word": "pentosan polysulfate"
    }
  ],
  "forms": [
    {
      "form": "pentosans",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "pentosan (plural pentosans)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "related": [
    {
      "word": "arabinoxylan"
    }
  ],
  "senses": [
    {
      "categories": [
        "English countable nouns",
        "English entries with incorrect language header",
        "English lemmas",
        "English nouns",
        "English terms with quotations",
        "Entries with translation boxes",
        "Pages with 1 entry",
        "Pages with entries",
        "Terms with Italian translations",
        "en:Carbohydrates"
      ],
      "examples": [
        {
          "ref": "2004, Harold McGee, chapter 9, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:",
          "text": "Thanks to its pentosans, rye flour absorbs eight times its weight in water, while wheat flour absorbs two. Unlike starch, the pentosans don't retrograde and harden after being cooked and cooled. So they provide a soft, moist texture that helps gives rye breads a shelf life of weeks.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Any polysaccharide composed of pentoses."
      ],
      "links": [
        [
          "biochemistry",
          "biochemistry"
        ],
        [
          "polysaccharide",
          "polysaccharide"
        ],
        [
          "pentose",
          "pentose"
        ]
      ],
      "raw_glosses": [
        "(biochemistry) Any polysaccharide composed of pentoses."
      ],
      "topics": [
        "biochemistry",
        "biology",
        "chemistry",
        "microbiology",
        "natural-sciences",
        "physical-sciences"
      ]
    }
  ],
  "translations": [
    {
      "code": "it",
      "lang": "Italian",
      "sense": "polysaccharide composed of pentoses",
      "tags": [
        "masculine"
      ],
      "word": "pentosano"
    }
  ],
  "word": "pentosan"
}